Mom's Edamame Salad

Mom’s Edamame Salad

My Mom Kathy loves her veggies, especially edamame.  edamame salad-2949All of our meals had vegetables when I was growing up.  Mom has spent more than 40 years as a dietitian and, while I have grown to appreciate that particular skill set as I’ve gotten older, I will openly admit to being very bitter about it when I was a kid.  The only allowable beverage at meal time was milk, and it took me a while to figure out that Cheerios was not the only cereal.  edamame salad-2983I did not go cuckoo for Cocoa Puffs and I surely didn’t get Moon Pies in my lunchbox.  Bitter, party of one.

For what it’s worth, I am pretty sure that I made up for the sugar I missed out on in the Cocoa Puffs and Moon Pies with large volumes of swedish fish and sour patch kids from the penny candy store down the street.

Living so far north, edamame salad-0247-2there wasn’t a huge selection of really fresh produce all year long.   In the summer, though, pretty much everyone had a garden and fresh zucchini, tomatoes and berries were everywhere.  We always stopped at roadside fruit stands and “fresh corn” stops and wow was that stuff good!

edamame salad-2972Edamame is a powerhouse of a food, and is loaded with fiber and protein.
It also doesn’t take much work to make edamame taste delicious.  So naturally, my Mom has a batch of this salad in her fridge pretty much all the time and when I visit its lifespan is far shorter than normal!  edamame salad-0133Now, we can all enjoy my Mom’s  Edamame Salad without standing with her refrigerator doors open while looking for the  last serving of the edamame salad.  She does like when you stand with the fridge door open, especially if you’re eating from a container while doing so.   Remember that if you’re ever visiting her 🙂

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Mom’s Edamame Salad

Mom’s Edamame Salad


  • 2 bags frozen edamame, shelled and thawed (12 oz each)
  • 1/3 c fresh red onion, diced
  • 1/2 c fresh red pepper, diced
  • 1/4 c fresh grated carrot
  • 1/2 c unseasoned rice vinegar
  • 1/2 c canola oil
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/4 tsp granulated garlic
  • ground ginger (powder) four shakes


  1. Combine vegetables (edamame, onion, pepper and carrots) in a bowl that can be covered and put in the fridge.
  2. In a separate bowl, whisk together remaining ingredients and pour over veggies; stir.
  3. Refrigerate four hours or overnight before serving.
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